250ml water
225g caster sugar ( add 25g more if the plums are not too ripe and sharp)
3 star anise
Juice of 2 oranges
½ tbsp finely grated ginger
¼ tsp salt
200g ripe red plums cut into halves remove the stone then cut into wedges
200g ripe golden plums do the same as the red plums
A squeeze of lemon juice optional (if the plums are very sweet)

Reza is best known as the flamboyant and highly entertaining TV chef, with an encyclopedic knowledge of Indian food. He has received high praise for his last three Food Network series Reza’s African Kitchen and Reza, Spice Prince of India and Reza, Spice Prince of Thailand/Spice Prince of Vietnam.

He has made recent appearances on BBC’s The One Show as guest chef and judge for the UK Food and Farming Awards and guest chefs for ITV’s This Morning.
The British Curry Awards awarded Reza the special recognition award 2015 for his contribution to the UK curry industry.
Reza’s Indian Spice was published with Quadrille to much acclaim, winning 2nd prize in the Gourmand World Cookbook awards (Indian section) and Editor’s Pick in The Bookseller. Drawing from his encyclopaedic knowledge of Indian food, Reza combines Indian and Western flavours to stunning effect, delivered in his informal, humorous style.
Reza cut his televisual teeth on Flavours of India in 1993/4 but he really came into his own as co-presenter with Sanjeev Bhaskar on Delhi Belly in 2001 for UKTV. The much talked-about series is still being repeated on air to this day and has lost none of its popularity. In 2002 Channel 4 came looking for the next big star for their hugely popular series A Place in France and found it in Reza Mahammad. This resulted in the completion of the next two series,A Place in France II and III. Reza’s relationship with UKTV resumed with Coconut Coast in 2003 and was followed by United States of Reza in 2004.
Reza has a wealth of experience on the food festival circuit, headlining most recently at The Good Food and Wine Shows Durban, Cape Town, Jo’burg, Kuwait Food Festival, The Taste of Dubai, Taste of Abu Dhabi, Leicester Food Festival, Russia Food Festival as well as BBC Good Food Shows. He is scheduled to make appearances at the Fantastic British Food Festivals this year.

Reza has a highly regarded cookery school in South West France, Chez Cartier, where he teaches and hosts international clients, showcasing his vast repertoire of cuisines and flavours.

Melt the butter in a large saucepan over a medium heat and fry the onions, celery and carrots until they start to soften.

Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season with salt and pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender.

Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and serve.

As we all know, this time of the year is key for a fast injection of vitamins to keep us fit and healthy in the cold weather, whilst at the same shedding the pounds gained throughout the festive season.

The most important meal of the day is Breakfast, and if you can adapt your intake of food to begin with a hearty and healthy breakfast, then you are on track to all of the above.

So especially if you have just begun your slimming regime, a combination of stir fry vegetables – try your favourite like courgettes and broccoli cooked in Fri Light, fruit salad – especially citrus fruit and berries for the extra intake of vitamin C and eggs will set you up for the day.

Sprinkle chia and pumpkin seeds with goji berries for extra vitamins and flavour across the fruit and vegetable dishes.

Make the most of Winter and snuggle up with a bowl of steaming hot soup. This nutritious parsnip soup recipe is full of flavour and goodness, and good for a low calorie diet too, keep a pot on the go and watch the pounds fall away.

Quick and easy to prepare, it will set you up for the day and contains all the ingredients you need to combat the cold and stay fit and healthy.

Roast Parsnip and Rosemary Soup

You Will Need

600g parsnips (peeled and chopped)

4 tbsp oil

50g butter

225g onion (thinly sliced)

1 tbsp rosemary (dried)

2 veggie stock cubes

750ml pint milk

750ml pint water

salt and pepper

Method

1.Preheat the oven to 200C.

2.Place the parsnips on a roasting tray with half of the oil , Toss to coat the parsnips with the oil.

3.Roast in the oven for 15 minutes until golden-brown and tender, then remove and place to one side.

4.Heat the remainder of the oil and the butter in a large saucepan. Add the onion and rosemary, cover and fry gently for 3-4 minutes.

5.Add the parsnip and the remaining ingredients to the saucepan. Bring to the boil.

6.Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.